Slow Cooker Chicken Rice

Ingredients:

• 6 chicken thighs (about 700 g)
• 1 can (410 g) of canned diced tomatoes
• 2 green bell peppers, diced into 5 cm (2 in) cubes
• 1 cup of rice
• 3 tablespoons of wheat flour
• 2 tbsp paprika
• 1 tbsp garlic powder
• Salt and ground black pepper
• 1/4 tbsp. canola oil
• 1 onion, sliced ​​into thick half rings
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1/2 tsp crushed red pepper flakes
• Zest and juice of 1 lemon
• 1/2 cup pitted green olives (with pimento pepper)
• Additional equipment: slow cooker

Preparation:

1. In a large zip-top bag, combine flour, paprika, garlic powder, and a little salt and pepper. Add the chicken and toss until completely coated.
   
   Heat canola oil in a large saucepan over medium heat. Add the chicken and brown on all sides, 3-4 minutes per side. While the chicken is cooking, add the tomatoes, peppers, and onions to the slow cooker. Place the chicken thighs on top.
2. In the same pan where you fried the chicken, add the tomato paste and cook for about a minute, stirring constantly. Add the chicken broth and bring to a boil, stirring and scraping up any browned bits from the bottom of the pan.
   
   Pour the mixture over the chicken in the slow cooker. Cook on low for 4 hours, until the chicken is very tender.
3. In a medium saucepan, combine 2 cups of water, rice, red pepper flakes, lemon zest, the juice of half a lemon, and a pinch of salt. Bring to a boil, reduce heat, and simmer, covered, until the rice is tender and all the liquid is absorbed.
   
   To serve, place the rice in a deep dish and top with the chicken and vegetables. Garnish with olives and drizzle with the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of vegetables for another recipe—stuffed pitas with spicy yogurt sauce.